Vegetable Strudel

AuthorBobCategoryDifficultyIntermediate

Filo pastry filled with roasted Mediterranean vegetables.

vegetable strudel

Yields6 Servings
Prep Time40 minsCook Time25 minsTotal Time1 hr 5 mins

Vegetable Filling
 1 Red Pepper (sliced & deseeded)
 1 Orange/Yellow Pepper (sliced & deseeded)
 1 Aubergine (cubed)
 2 Small Red Onions (quartered)
 2 Medium Courgettes (trimmed & thickly sliced)
 4 Cloves of Garlic
 3 tbsp Olive Oil
 1 tsp Dried Thyme
 Freshly Ground Black Pepper
 100 g Feta Cheese (cubed)
 1 tbsp Balsamic Vinegar
Pastry
 5 Large Sheets of Filo Pastry
 1 tbsp Olive Oil

Vegetable Filling
1

Pre-heat oven to Gas mark 7, 220ºC

2

Place all the vegetables in a large roasting tin, drizzle with oil & stir well to coat. Sprinkle over the thyme & season with black pepper.

mediterranean vegetables

3

Roast in the oven for 20-25 minutes until tender. Remove from the oven & cool for 10 minutes. When cool, stir in the balsamic vinegar & cheese.

Pastry
4

Reduce the oven to Gas 5, 190ºC & place a sheet of non stick parchment on a baking tray.

5

Lay one sheet of filo on a clean work surface & lightly brush with oil. Add a second sheet on top & brush with oil & then repeat with the remaining sheets.

6

Carefully spread the roasted vegetables on to the filo sheets.

mediterranean vegetables on filo

7

Fold over each short end.

folded filo over roasted vegetables

8

Roll up the pastry lengthways like a Swiss roll. Transfer to the baking tray. Lightly brush the top with oil.

roasted vegetables wrapped in filo pastry

9

Bake for 20-25 minutes until the pastry is crisp & golden. Remove from the oven & cut into thick slices.

roasted vegetable filo

10

vegetable Strudel

Ingredients

Vegetable Filling
 1 Red Pepper (sliced & deseeded)
 1 Orange/Yellow Pepper (sliced & deseeded)
 1 Aubergine (cubed)
 2 Small Red Onions (quartered)
 2 Medium Courgettes (trimmed & thickly sliced)
 4 Cloves of Garlic
 3 tbsp Olive Oil
 1 tsp Dried Thyme
 Freshly Ground Black Pepper
 100 g Feta Cheese (cubed)
 1 tbsp Balsamic Vinegar
Pastry
 5 Large Sheets of Filo Pastry
 1 tbsp Olive Oil

Directions

Vegetable Filling
1

Pre-heat oven to Gas mark 7, 220ºC

2

Place all the vegetables in a large roasting tin, drizzle with oil & stir well to coat. Sprinkle over the thyme & season with black pepper.

mediterranean vegetables

3

Roast in the oven for 20-25 minutes until tender. Remove from the oven & cool for 10 minutes. When cool, stir in the balsamic vinegar & cheese.

Pastry
4

Reduce the oven to Gas 5, 190ºC & place a sheet of non stick parchment on a baking tray.

5

Lay one sheet of filo on a clean work surface & lightly brush with oil. Add a second sheet on top & brush with oil & then repeat with the remaining sheets.

6

Carefully spread the roasted vegetables on to the filo sheets.

mediterranean vegetables on filo

7

Fold over each short end.

folded filo over roasted vegetables

8

Roll up the pastry lengthways like a Swiss roll. Transfer to the baking tray. Lightly brush the top with oil.

roasted vegetables wrapped in filo pastry

9

Bake for 20-25 minutes until the pastry is crisp & golden. Remove from the oven & cut into thick slices.

roasted vegetable filo

10

vegetable Strudel

Vegetable Strudel

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